- 2 fennel, large bulbs
- 2 tablespoons olive oil
- 1 onion, small and thinly sliced
- 50 grams dry white wine
- 1 lemon, juice of
- 1/2 teaspoon coriander seeds
- 1 bay leaf
- 1 sprig Thyme
- 1 pinch paprika
- salt to taste
- 2 lemons, cut crosswise into 1/4inch slices
- 1/2 cup flat leaf parsley
Remove any hard or discoloured outer layers from the fennel bulbs. Trim and discard the root ends and the feathery tops. Cut the bulbs in half lenthwise, then cut each half into 8 wedges, leaving core intact to keep some shape.
Put olive oil and onion into TM bowl, and cook for 5 min/Varoma/"Counter-clockwise operation" speed 1. Add all other ingredients, season with salt and cook 15min/100 degrees/"Counter-clockwise operation" /"Gentle stir setting" .
Check if fennel is tender, then transfer to serving dish to cool removing sprig of thyme and bayleaf before serving.
Garnish dish with slices of lemon and parsley leaves.
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